2 tbsp. butter
1 green onion, finely chopped
1 garlic clove, finely chopped
1 onion slice
2 carrot slices
6 whole black peppers
1 whole clove
Parsley sprig
1 bay leaf
2 tbsp. flour
1 can bouillon
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. chopped parsley
1/3 c. red wine

Combine first nine ingredients and saute for 3 minutes or until onion is golden. Remove from heat and stir in flour until smooth. Cook over very low heat, stirring constantly, until flour is lightly browned, approximately 5 minutes. Remove from heat and stir in bouillon; bring to boil stirring constantly. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Strain, add salt and pepper, wine and parsley. Reheat slowly. Makes 1 cup.